Fresh-Pressed Olive Oil Club
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Mojo Chicken With Avocado & Mango Salsa

Posted on by The Olive Oil Hunter

The following recipe features a marinade of mojo, the Cuban classic built on a base of olive oil, citrus, and garlic. I like to double the salsa ingredients to have some as a dip for chips or for another dish the next day.

Ingredients

For the marinade:

  • 1 teaspoon ground cumin
  • 4 garlic cloves, crushed
  • 1 jalapeño, seeded and chopped
  • 1/4 teaspoon coarse salt
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 2 tablespoons gourmet vinegar
  • 3 pounds skinless chicken thighs

For the salsa:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons gourmet vinegar
  • 1/4 cup fresh orange juice
  • 2 teaspoons orange zest
  • 2 teaspoons lime zest
  • 1 teaspoon honey
  • 1 teaspoon soy sauce
  • 4 tablespoons butter, cubed
  • 2 ripe mangos, peeled, pitted, and diced
  • 2 ripe avocados, peeled, pitted, and diced
  • 3 tablespoons chopped fresh cilantro

Directions

Step 1

Marinate the chicken: In a food processor, pulse the cumin, garlic, jalapeño, and salt into a paste, and then drizzle in the olive oil, the juices, and vinegar. Place the chicken in a large bowl, pour in the marinade, rotate it to distribute the marinade, and cover. Refrigerate for 3 hours or overnight.

Step 2

An hour before you’re ready to grill the chicken, prepare the salsa. In a medium saucepan, whisk the oil, vinegar, juice, zests, honey, and soy sauce and bring to a boil. Lower the heat and simmer until reduced by half. Remove from the heat and whisk in the butter. Place the mangos and avocados in a bowl and drizzle with the reduced sauce. Gently fold to coat the fruits, and then sprinkle with the cilantro; set aside.

Step 3

Grill the chicken until it reaches an internal temperature of 165°F. Transfer to a platter and spoon on half the salsa, serving the rest on the side.

Yields 4-6 servings.

Sheet Pan Chicken and Mushrooms

Posted on by The Olive Oil Hunter

Perfect for a weeknight, this easy meal (it can be served right from the sheet pan, which reduces clean-up time) is more impressive when made with different varieties of mushrooms. Feel free to substitute chicken breasts for the thighs if you or your family prefer white meat.

Ingredients

  • 1 large shallot, peeled and thinly sliced crosswise
  • 3 tablespoons sherry vinegar or balsamic vinegar
  • 3 tablespoons extra virgin olive oil, plus extra for the sheet pan
  • 1 tablespoon coconut aminos or soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon coarse salt (kosher or sea)
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 pound assorted mushrooms, washed, trimmed, and cut into uniform pieces
  • 1/4 cup minced fresh flat-leaf parsley and/or chives

Directions

Step 1

Heat the oven to 450°F (or 425°F if you have a convection oven) with the rack in the upper middle.

Step 2

Combine the shallots, vinegar, extra virgin olive oil, coconut aminos, fish sauce, and salt in a large bowl. Stir well, then add the chicken to the marinade. Lift the chicken from the marinade and shake any excess back into the bowl. Transfer the chicken and shallots to a rimmed baking sheet that’s been drizzled with olive oil. (Leave the marinade in the bowl.)

Step 3

Add the mushrooms to the marinade. Toss gently to coat, then transfer them to the rimmed sheet pan, dispersing them in a single layer among the chicken thighs and shallots. Discard the marinade.

Step 4

Place the sheet pan dinner in the oven and roast for 30 to 35 minutes, rotating the tray 180° at the halfway point. Continue to roast until the chicken is cooked through (a meat thermometer should read 165°F in the thickest part of the thigh) and the liquid from the mushrooms has mostly cooked off.

Step 5

Transfer to a platter, if desired, and sprinkle with fresh herbs. Serve immediately.

Serves 4 — Recipe adapted from nomnompaleo.com

Spice-Rubbed Greek-Style Lamb Burgers

Posted on by The Olive Oil Hunter

My wife, Meghan, and I love the bold flavors of these grilled lamb burgers. We suggest a Greek salad (greens, tomatoes, sliced cucumber, Kalamata olives, crumbled feta, and a vinaigrette made with extra virgin olive oil and red wine vinegar) as a side dish. If you’re avoiding carbs, you can serve the burgers atop the salad.

Ingredients

  • 2 pounds well-chilled ground lamb, or 1 pound each ground lamb and ground beef
  • 4 tablespoons extra virgin olive oil, divided use
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh dill
  • 1 teaspoon finely chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon onion powder, preferably toasted
  • 2 cloves fresh garlic, peeled and finely grated or minced
  • 1 1/2 teaspoon coarse salt (kosher or sea)
  • Freshly ground black pepper to taste
  • Pita bread or hamburger buns, for serving
  • Crumbled feta cheese, for serving
  • Tzatziki, for serving (optional; see below)

Directions

Step 1

Set up your grill for direct grilling and heat to medium-high. Alternatively, use an indoor grill pan or a cast iron skillet.

Step 2

Place the meat mixture in a large bowl. Work in 2 tablespoons of olive oil. Divide the meat into 6 equal portions and form into patties. Place on a rimmed sheet pan.

Step 3

In a small bowl, combine the parsley, dill, oregano, cumin, both paprikas, the onion powder, garlic, and salt and pepper. Add the remaining 2 tablespoons of olive oil and stir until well combined. Evenly spoon the wet spice rub over both sides of each burger patty, coating all sides.

Step 4

Brush and oil the grill grate and arrange the burgers on it. Grill over medium-high heat for 4 to 5 minutes per side, turning once. The internal temperature should be 160°F. Allow the burgers to rest for 3 minutes.

Step 5

Serve in pita bread or on a bun with feta and tztaziki (see below), if using.

Tzatziki: Combine 3/4 cup plain Greek-style yogurt with 1 tablespoon of finely minced fresh dill and/or mint, 2 teaspoons of fresh lemon juice, 1 tablespoon of extra virgin olive oil, 1/4 teaspoon salt, and 4 inches of a hothouse cucumber, grated over a clean dish towel on a Microplane, then squeezed dry.

Serves 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Eggs and Greens in Olive Oil

Posted on by The Olive Oil Hunter

Like many followers of the Paleo lifestyle, we’ve been frying eggs in EVOO for years and have never looked back. We love the crispy edges, the incomparable flavor, and, of course, the health benefits.

Ingredients

  • 3 tablespoons extra virgin olive oil, divided use
  • 2 large eggs
  • 2 cups baby spinach or other tender greens of your choice
  • Coarse salt (kosher or sea) and freshly ground black pepper to taste
  • Powdered sumac or paprika (optional)

Directions

Step 1

Heat 1 1/2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Add the spinach and cook, stirring frequently, until the greens are barely wilted. Tip them onto a serving plate and keep warm.

Step 2

Heat the remaining 1 1/2 tablespoons of olive oil in the same pan over medium heat. When hot, gently break the eggs into the pan and season generously with salt and pepper. Reduce the heat to medium. Fry the eggs until done to your liking, 1 to 3 minutes. Spoon the olive oil over the tops of the eggs to help cook the yolks and whites.

Step 3

Carefully top the greens with the eggs (try not to break the yolks). Dust, if desired, with powdered sumac or paprika. Serve immediately.

Serves 1 but can be multiplied as desired — Recipe adapted from kalynskitchen.com